“I’m so glad I live in a world where there are Octobers.” (Anne of Green Gables) Isn’t that the truth? There are so many wonderful things about October. Oh, ya know, things like pumpkin patches, fall foliage, sweaters, boots and more! October, how I love thee.
I thought it might be time to share another pumpkin recipe with all of you. You can’t blame me? I mean, most of us love all things pumpkin, right? {wink} Today we’re going a little on the lighter side and using some International Delight Pumpkin Pie Spice creamer. Wha? Oh yeah. Skinny Pumpkin Cream Cheese Swirl Bars.
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Skinny Pumpkin Cream Cheese Swirl Bars
Ingredients
- 1 8oz block 1/3 less fat cream cheese
- 1/3 cup confectionary sugar
- 4 Tbsp. International Delight Pumpkin Pie Spice Creamer
- 1 box Angel Food Cake Mix
- 1 15 oz can pumpkin
- 3/4 cup water
- 1/2 tsp Pumpkin Pie Spice
Instructions
- Preheat oven to 375.
- Spray a 9x13 pan with nonstick spray
- Using you Kitchen Aid stand mixer, combine cream cheese, powdered sugar and creamer on medium high for 1-2 minutes until smooth and creamy. Set aside.
- In a large bowl, combine boxy of dry cake mix, pumpkin, 3/4 water, cinnamon and pumpkin pie spice. Stir until smooth and combined.
- Spread pumpkin mixture into your prepared pan.
- Drizzle your creams cheese on top of the pumpkin mixture and swirl it in with a butter knife.
- Bake for 25-30 minute until center is set and toothpick comes out clean.
- Serve warm.
I found it to be much tastier warm. Serve with a warm cup of coffee — and creamer, of course. A slice of fall on a plate and in a cup? Yes, please!
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